To begin the quest, approximately three ounces each of:

* sweet dried pork (an excellent Chinese snack food),
* pan-sauteed ground pork (from the patty interior),
* boiled, sliced sweet Italian dinner sausage, and
* briefly sauteed Spam

were steeped separately in approximately four ounces each of 100-proof Absolut vodka, in covered glasses, for up to two weeks. The pork patty and Spam were first sauteed till "done" in canola oil, which was tipped away early to avoid influencing the taste of the meats. The dried pork, being the least permeable, was given a few extra days to infuse. Although gin makes the only true Martini, vodka was chosen as the less distracting base for the cocktails, especially for the sake of the sausage Martini, the fennel and cracked pepper of which might clash with the complex botanicals of gin.

The pork Martini serves many needs on many levels! In these pomo days, when old formulas are reborn with futile twists for our fickle, fin-de-siècle tastes, the meat cocktail stands out above wobbly, cranberry-tainted attempts at bar trendiness. When one abandons the olive garnish for that of a pork-rind wedge, the pork Martini merges the flavors of the working class with that of wealthier ones, bridging social strata. It has the humanitarian goal of bettering the nutrition of alcoholics, offering protein for those who prefer their lunches liquid: since meat digests longer, it will both inebriate and offer nutrients for longer periods! It will open new markets to pork consumption, adding American jobs to every level of the meat-industrial complex. And, finally, it looks really weird.

Find the rest of recipes here:
http://www.echonyc.com/~jkarpf/home/martini.html